Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient.
- To make the lemon aïoli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
- Place saffron and boiling water in a small bowl and set aside for 10 minutes to soak.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring, for 2 minutes or until leek softens. Add the carrot and tomato and cook, stirring occasionally, for 1 minute or until heated through. Add the wine and bring to the boil. Cook for 1 minute or until wine reduces by half.
- Add the fish stock and saffron mixture to the pan and bring to the boil. Reduce heat to medium low. Add the prawns and mussels and cook, covered, for 4-5 minutes or until the mussels open and prawns change colour. Add the fish and cook for a further 1 minute or until just cooked through. Remove from heat.
- Ladle the soup among serving bowls. Top with aioli. Serve immediately with crusty bread, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set